Pear Hazelnut Cake Recipes

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HAZELNUT PEAR CAKE



Hazelnut Pear Cake image

From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups whole hazelnuts, toasted and skins removed
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup ricotta cheese
3 ripe medium pears, peeled and chopped (about 2 cups)
BROWNED BUTTER GLAZE:
1/2 cup butter, cubed
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-3/4 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.

Nutrition Facts : Calories 533 calories, Fat 30g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 193mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.

SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE



Spiced Hazelnut-Pear Cake With Chocolate Sauce image

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.

Provided by Katherine Sacks

Categories     Dessert     Christmas     Pear     Cake     Hazelnut     Chocolate     Spice     Cinnamon     Wine     Bake     Christmas Eve     Winter

Yield Makes one 9" cake

Number Of Ingredients 26

For the pears:
10 ripe but firm Bosc pears (about 3 3/4 pounds)
2 cups dry white wine
1/2 cup light brown sugar
2 tablespoons unsalted butter, cubed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the cake:
3/4 cup (1 1/2 sticks) butter, softened, plus more for pan
1 cup blanched hazelnuts
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
3 large eggs
For assembly:
3 ounces dark chocolate, coarsely chopped
1 1/2 cups heavy cream, divided
Special Equipment
A 9" cake pan (preferably springform)

Steps:

  • Poach the pears:
  • Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
  • Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
  • Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
  • Bake the cake:
  • Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
  • Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
  • Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  • Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
  • Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
  • Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
  • Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
  • Assemble the cake:
  • Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
  • Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
  • Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
  • Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
  • Do Ahead
  • Cake and pears can be made 2 days ahead; cover in separate containers and chill.

HAZELNUT, PEAR AND CARDAMOM TART



Hazelnut, Pear and Cardamom Tart image

This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don't skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 4h

Yield One 11-inch tart (about 10 servings)

Number Of Ingredients 9

Shortcut Pie Crust (see recipe)
10 ounces/285 grams whole raw hazelnuts
2 tablespoons all-purpose flour
12 cardamom pods
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cups/300 grams granulated sugar
3 large eggs
3 very ripe Anjou or Bartlett pears (about 1 1/2 pounds), each peeled, cored and cut lengthwise into 6 wedges
Crème fraîche, for serving

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
  • Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
  • In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
  • While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
  • Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
  • Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

DRIED PEAR HAZELNUT LOAF



Dried Pear Hazelnut Loaf image

Looking for tasty bread? Then check out this dried pear hazelnut loaf - a nutty and flavorful recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h45m

Yield 16

Number Of Ingredients 17

2 1/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 teaspoon grated gingerroot
2 eggs
3/4 cup chopped dried pears
1/2 cup chopped hazelnuts (filberts), toasted, skins removed
1/2 cup packed brown sugar
1/4 cup cold butter
2/3 cup all-purpose flour
1/2 cup powdered sugar
2 teaspoons milk

Steps:

  • Heat oven to 375°F. Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
  • In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder and salt. In medium bowl, beat buttermilk, 6 tablespoons butter, the vanilla, lemon peel, gingerroot and eggs with wire whisk until well blended. Stir into flour mixture until blended. Stir in pears and hazelnuts. Spread batter in pan.
  • In medium bowl, mix brown sugar and 1/4 cup butter until blended. Stir in 2/3 cup flour; pinch with fingers until clumps form. Sprinkle topping over batter.
  • Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 25 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over loaf. Let stand 10 minutes.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg

PEAR, HAZELNUT & CHOCOLATE CAKE



Pear, hazelnut & chocolate cake image

Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Treat

Time 1h30m

Yield Cuts into 8 slices

Number Of Ingredients 8

100g blanched hazelnuts
140g self-raising flour
175g butter , cut into small pieces
140g golden caster sugar
2 large eggs , beaten
5 small, ripe Conference pears
50g dark chocolate , chopped into small chunks
2 tbsp apricot jam

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
  • Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

PEAR-HAZELNUT CAKE



Pear-Hazelnut Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 10

5 ripe pears
Juice of 1 lemon
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup finely ground hazelnuts or walnuts
14 tablespoons sweet butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
  • Peel, core and slice the pears. Toss them with the juice of one-half lemon and set aside.
  • Sift the flour, baking powder and salt together. Stir in the nuts. Set aside.
  • Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla. Spread the batter in the pan.
  • Arrange the pear slices, overlapping, on the surface of the batter in a pattern. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
  • Allow to cool at least 30 minutes before removing the sides of the pan. Sprinkle with the remaining tablespoon of sugar. Serve at once or when completely cooled.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 21 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 169 milligrams, Sugar 35 grams, TransFat 1 gram

CHOCOLATE PEAR HAZELNUT TART



Chocolate Pear Hazelnut Tart image

As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough-the art of baking transcends language. -Lexi McKeown, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/3 cup ground hazelnuts
1/4 cup packed brown sugar
Dash salt
1/2 cup cold butter, cubed
3 to 5 tablespoons ice water
FILLING:
3 large eggs, separated
1/3 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
1 cup ground hazelnuts
2 tablespoons baking cocoa
6 canned pear halves, drained, sliced and patted dry
2 tablespoons honey, warmed
Confectioners' sugar, optional

Steps:

  • In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

Nutrition Facts : Calories 302 calories, Fat 19g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 125mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

PEAR-HAZELNUT TART



Pear-Hazelnut Tart image

The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.

Provided by Lena

Categories     Fruit Tarts

Time 2h35m

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour, plus more for dusting
2 tablespoons all-purpose flour
7 tablespoons unsalted butter, plus more for greasing
1 large egg
1 tablespoon white sugar
1 tablespoon cold water
1 pinch salt
½ cup hazelnuts
4 tablespoons unsalted butter
¼ cup white sugar
2 teaspoons vanilla sugar
¼ cup heavy cream
1 large egg
2 large pears - peeled, cored, and sliced

Steps:

  • Grease an 8-inch tart pan.
  • Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
  • Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
  • Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
  • Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
  • Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g

PEAR, HAZELNUT & CHOCOLATE CAKE



Pear, Hazelnut & Chocolate Cake image

This cake is so delicious. It stays moist for ages and is best served warm so you get the most of the gooey chocolate chunks and the sticky apricot Jam on top. It's great with a cup of tea on a lazy Sunday afternoon.

Provided by chillichick

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

100 g blanched hazelnuts
180 g self-raising flour
175 g butter, cut into small pieces
140 g golden caster sugar
2 large eggs, beaten
5 small ripe bosc pears
100 g dark chocolate, chopped into small chunks
3 tablespoons apricot jam

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
  • Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 60 - 80 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Nutrition Facts : Calories 551.9, Fat 35.4, SaturatedFat 16.9, Cholesterol 99.6, Sodium 435.9, Carbohydrate 59.3, Fiber 7.1, Sugar 29.7, Protein 8.4

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RECIPE | PEAR AND HAZELNUT CAKE BY NIGEL SLATER
2020-10-08 Recipe for pear and hazelnut cake by Nigel Slater. Nutty sponge meets fruit crumble for a delicious combination. Preheat the oven to 160C / fan 140C/ gas 3 and line the base of a 21-22cm square cake tin with baking paper. For the pears, squeeze the lemon into a small saucepan. Peel the pears, cut them into small chunks and place into the lemon ...
From thecutlerychronicles.com


PEAR AND HAZELNUT CAKE RECIPE - MOMTASTIC
2014-03-17 Step 4: In a small bowl, whisk buttermilk, eggs, honey, melted butter, vanilla extract, lemon zest, and minced ginger together.Add whisked wet ingredients to …
From momtastic.com


SPICED CHOCOLATE PEAR CAKE WITH HAZELNUT STREUSEL - OLIVES + THYME
2021-11-08 Preheat the oven to 350F (177C). Line a 9" (23cm) springform pan with parchment paper, along the bottom. Lightly grease the sides of the pan. Set aside. In a medium size mixing bowl, whisk together the all purpose flour, cake flour, dutch process cocoa powder, baking powder, ground cinnamon, ground ginger and salt.
From olivesnthyme.com


BAKED HAZELNUT-PEAR CAKE RECIPE - MY EDIBLE FOOD
2020-09-27 Instructions: Preheat the oven to 350 F (180 C). grease with the butter, then dust with flour a 10-inch (25 cm) springform cake pan. Peel, core, then finely chop the pears.
From myediblefood.com


PEAR HAZELNUT TART (VEGAN & GRAIN-FREE) - NIRVANA CAKERY
2021-08-03 Cover and leave to cook until soft. Strain and blend until smooth. To roast hazelnuts preheat the oven to 180°C (350F). Place the hazelnuts on a baking sheet and roast for 10-15 min stirring in between until the skin looks cracked. Remove from the oven and place hazelnuts onto a cotton towel and leave to cool.
From nirvanacakery.com


DECADENT PEAR & HAZELNUT CHOCOLATE CAKE – HANNA'S CORNER
2019-05-06 Preheat the oven to 160ºC / 320ºF and prepare a cake pan. My pan had a diameter of 18 cm / 7 inches. In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt. In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth. Add the wet to the dry and mix until just combined.
From hannaekelund.com


BEST HAZELNUT PEAR CAKE RECIPE FROM 'STANLEY TUCCI: SEARCHING FOR …
2021-06-05 Preheat the oven to 350. Butter and lightly flour two 9 ½ inch springform pans. Combine the hazelnut flour and 00 flour in a bowl. In a …
From parade.com


CHOCOLATE, PEAR, AND HAZELNUT CAKE - EDIBLE COMMUNITIES
2017-10-30 Melt the dark chocolate and butter together in the microwave. Melt it on High (100%) in short 20-second bursts, stirring well in between each burst. Transfer the chocolate and butter mixture to a mixing bowl. Stir in the egg yolks and mix …
From ediblecommunities.com


CHOCOLATE PEAR CAKE WITH HAZELNUT CRUMB TOPPING
2021-10-05 Prepare a 9 inch (22 cm) cake pan with parchment paper at the bottom and grease the sides. Pre-heat oven to 355 F (180C). Combine all the dry ingredients: flour, unsweetened cocoa powder, baking powder and salt in a medium bowl. In a large bowl, whisk eggs and both sugars together until combined.
From gingerwithspice.com


CHOCOLATE, PEAR AND HAZELNUT CAKE (VEGAN) - DOMESTIC GOTHESS
2021-11-17 Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20cm/8in round cake tin that is at least 5cm/2 in deep and line it with baking parchment. Roughly chop the hazelnuts, chop the chocolate into chunks and core and dice the pear. Sift together the plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon and salt.
From domesticgothess.com


PEAR CAKE RECIPES | BBC GOOD FOOD
Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat. Pear & ginger loaf cake. A star rating of 4.2 out of 5. 80 ratings. This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla. Sticky pear & ginger cake. A star rating of 4.6 out of 5. 39 ratings. This is a cross between a …
From bbcgoodfood.com


BUTTERNUT SQUASH, PEAR AND HAZELNUT CAKE - TWIGG STUDIOS
2019-10-08 Grease and line three cake pans (8 inch), and preheat the oven to 160c. Melt butter in a pan and let cool slightly then add to a mixing bowl and beat in the sugars until pale and well combined. Add the eggs one at a time beating at a high speed until aerated and fluffy, stopping to scrape the bowl between each one.
From twiggstudios.com


CHOCOLATE HAZELNUT PEAR CAKE | OLIVE & MANGO
2020-11-13 Preheat your oven to 350°F and grease or line a 9 inch springform cake dish with parchment paper. I like to do both. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, ground hazelnuts, baking soda, salt, and cardamom. In another mixing bowl, whisk together the maple syrup, water, oil, vanilla and vinegar.
From oliveandmango.com


CHRISTMAS CAKE - SPICED PEAR & HAZELNUT - VEGAN - FUTURE KING …
2017-12-07 Method. Preheat oven to 170 degrees C. Line a 22 cm cake tin with baking paper and set aside. In a very large saucepan, mix the dried fruit, 500 ml water, golden syrup, brown sugar, coconut oil, diced pear and spices.
From futurekingandqueen.com


PEAR AND HAZELNUT CAKE | RECIPE | HAZELNUT CAKE, HAZELNUT, CAKE
Nov 14, 2014 - This cake is only slightly sweet, but it’s rich and warm and satisfying. The grated pear keeps the cake moist while the hazelnuts add a rich nutty flavor and the perfect amount of crunch. It’s perfect with tea or coffee for breakfast, and just as …
From pinterest.com.au


PEAR HAZELNUT CAKE | CUISINOVIA
2015-11-23 As soon as cake comes out of the oven brush with the pear juices and sprinkle with the remaining, coarsely ground hazelnuts. Cool in the pan, about 10 minutes and then remove sides of the cake pan, by first running a knife or a small spatula all the way around the cake. Leave to cool completely before transferring on a round platter. Sprinkle ...
From cuisinovia.com


HAZELNUT PEAR TART - CHEF LINDSEY FARR
Preheat the oven to 350°F convection, if you have that option. Working quickly, roll out the tart dough on parchment paper to about 3mm thick. Keep in mind the shape of your tart pan as you roll: if you have a rectangular pan, keep your dough in a rectangle; and if you have a circle, try and keep the dough in an approximate circle shape. Chill ...
From cheflindseyfarr.com


PEAR HAZELNUT CAKE WITH ROSEMARY HONEY GLAZE - FINDING TIME FOR …
2019-11-16 Preheat the oven to 325 F. Lightly grease or spray a 9×13 pan. In a medium bowl, mix together the diced pears, walnuts, vanilla, and cinnamon, and set aside. Using an electric mixer beat the sugar, oil, and eggs together. Add in 2 cups of the flour, the baking soda, and salt, and pulse to combine.
From findingtimeforcooking.com


HAZELNUT RICOTTA PEAR CAKE - CIAO CHOW LINDA
2013-02-11 Butter and lightly flour two 9 ½ -inch springform pans. 2. Grind the hazelnuts and flour in a mini food processor until very fine. 3. In a large bowl, using an electric mixer with the whisk attachment, combine the eggs and sugar and beat on high speed for 15 minutes, until the mixture has quadrupled in volume.
From ciaochowlinda.com


PEAR-HAZELNUT COFFEE CAKE RECIPE | EATINGWELL
Add to beaten mixture; beat until combined. Stir in oats. Spoon into prepared pan. Arrange sliced pears over batter. Sprinkle with hazelnuts. Step 4. Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
From eatingwell.com


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